Foods contamination leading to spoilage and growth of pathogenic microorganisms can happen when exposed to environment during slaughtering, processing, packaging and shipping. Although traditional food preservation methods such as drying, heating, freezing, fermentation and salting can extend food shelf-life, it is not consummate especially to inhibit the growth of pathogenic microorganisms that may endanger consumers' health. Antimicrobial packaging is a novel development that incorporates antimicrobial agent into polymer film to suppress the activities of targeted microorganisms. However, antimicrobial packaging is still an extremely challenging technology and there are only a few commercialized products found in the market. This review focuses on analyzing the antimicrobial agent development for the past decades till recent technology. The information about performance of antimicrobial packaging such as microbiology performance and physico-mechanical properties of the packaging film were discussed. It is expected such information would provide an overview as well as promote the development of antimicrobial packaging in the food related field and industry.

Antimicrobial agents for food packaging applications

Green synthesis of titanium dioxide nanoparticles using Psidium guajava extract and its antibacterial and antioxidant properties.

Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on food surfaces, extending food shelf life. Nanostructured antimicrobials have a higher surface area-to-volume ratio when compared with their higher scale counterparts. Therefore, antimicrobial nanocomposite packaging systems are supposed to be particularly efficient in their activities against microbial cells. The objective of this review is to summarize published data regarding mechanisms and scopes of action of nanostructured antimicrobial agents, as well as their proposed applications for food packaging purposes.

Antimicrobial nanostructures in food packaging

Green synthesis of titanium dioxide (TiO2) nanoparticles by Trigonella foenum-graecum extract and its antimicrobial properties.

Antimicrobial bio-nanocomposites and their potential applications in food packaging

Effect of TiO2 nanoparticles on the antibacterial and physical properties of polyethylene-based film

In this investigation, the effect of chitosan coating containing anti-browning agents and cinnamon oil fumigation on the microbiological and quality safety of fresh-cut pears was evaluated during 15 days of storage at 4C. The results showed that the combined application of chitosan coating and oil fumigation could retard the microbiological deterioration of fresh-cut pears. The L* value of samples treated by chitosan coating + oil fumigation was 61.15 at the end of storage. This combined treatment prevented product weight loss at the largest extent. Titratable acidity, vitamin C content and total phenolic content in treated slices presented the smallest changes throughout the storage time. Polyphenol oxidase activity of the sample treated by chitosan coating + oil fumigation was 26.90 U/g at the end of storage. These treated slices showed the lowest increase in malondialdehyde (MDA) content (2.9 μmol/g) and the highest overall visual quality values (5.6 scores) after 15 days of storage. These results indicated that the combined treatment of coating + oil fumigation could effectively maintain the microbiological and quality safety of fresh-cut pears.



Practical Applications

The growth of food-spoilage microorganisms and surface browning are the major causes of quality loss of fresh-cut pear during the storage time. Chitosan coating with anti-browning agents is useful for inhibiting the browning of tissue surface and keeping the nutrients in fresh-cut fruits. On the other hand, cinnamon oil inhibits the growth of bacteria and molds on sample slices. In this study, the combined application of chitosan coating and cinnamon oil fumigation could significantly control the browning and rot of fresh-cut pear. It could potentially be useful as a technology in maintaining the microbiological and quality safety of fresh-cut fruits.

Effect of Chitosan Coating and Oil Fumigation on the Microbiological and Quality Safety of Fresh‐Cut Pear

The invention discloses a pickle nutrient solution for preparing pickles. An optimized formula of the pickle nutrient solution comprises, by weight, water 90 parts, salt 3 parts, granulated sugar 5 parts, peppercorns 0.8 part, anise 0.1 part, cyanide 0.1 part, garlic 0.5 part, hot pepper 0.3 part and fresh ginger 0.2 part. The invention further provides a pickle granule bagged type fermentation preserving technology which comprises the steps of raw material preparation, nutrient solution preparation, bagging and fermentation. The bagged type fermentation preserving technology is adopted to enable a quality guarantee period of the pickles to be prolonged to 2-3 months compared with common pickles. Traditional flavor of the pickles are retained, the content of nutrient substance is increased, preservation and transportation are very convenient, and people can easily eat the pickles.

Pickle nutrient solution and pickle granule bag type fermentation method

Storage, sterilization and pest preventing freshness-keeping film for broad bean, and preparation method thereof

The present invention discloses a processing method for instant braised yuba in brown sauce, and belongs to a processing method of an instant yuba food. The processing method is performed according to the following steps: 1, making the yuba, wherein soybean is washed and soaked for 8-10 hours, and then is grinded into pulp, the pulp is cooked, a yuba membrane picking process is performed by a pole to obtain a yuba semi-finished product, and then the obtained yuba semi-finished product is baked to obtain a yuba finished product; and 2, adding a braised taste seasoning bag, a vegetable bag and an oil bag to the yuba finished product to mix, wherein a mixing ratio of the braised taste seasoning bag to the yuba finished product is 1:5-1:8. According to the present invention, under the high temperature condition, a new gas-containing cooking tasty technology and a high temperature and high pressure sterilization technology are combined to prepare the instant braised yuba in brown sauce, wherein the instant braised yuba in brown sauce can be placed at the normal temperature. In addition, the product can be eaten after heating by microwave or cooking and other methods, and has characteristics of various tastes, convenience and rapidness.

Yumin Bai

Papers

Effect of TiO2 nanoparticles on the antibacterial and physical properties of polyethylene-based film

Effect of Chitosan Coating and Oil Fumigation on the Microbiological and Quality Safety of Fresh‐Cut Pear

Pickle nutrient solution and pickle granule bag type fermentation method

Storage, sterilization and pest preventing freshness-keeping film for broad bean, and preparation method thereof

Processing method for instant braised yuba in brown sauce